How to cook brown mustard seeds?
Mustard seeds have a rich and spicy flavour and can be used as an alternative to chilli.
In order to get this flavor during cooking. say in a curry, do you need to fine ground the seeds and add them as a powder or can you just add the seeds whole and the boiling will extract this powerful flavour?
Best Answer
Typical in Indian cuisine, and I am sure it would work in other preparations, the first step is to heat some ghee or oil and then add brown mustard seed. Now, these will pop, so it is helpful to use a lid on the pan. Once the seeds are finished popping, the lid can be removed and you can continue with additional spices and/or other ingredients. Just be sure not to burn the seeds.
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Quick Answer about "How to cook brown mustard seeds?"
2 Heat the mustard oil in a pan to smoking point and let it cool. Reheat the oil and add the mustard seeds. Once the seeds crackle, add the spice mix and bring to the boil, whisking regularly, taking care not to split the mix. Once it has boiled, reduce the heat and simmer for 2-3 minutes.How do you eat brown mustard seeds?
Mustard seeds can be steeped in warm milk, whisked into salad dressings, ground, sprinkled into warm meals, or soaked and used to make mustard paste. Mustard paste is arguably the most popular way to consume mustard.How do you cook raw mustard seeds?
Directions:How do you toast brown mustard seeds?
Toasting Mustard On the stovetop: heat a heavy skillet over medium heat until hot. Add 1/4 cup (60 ml) mustard seed. Toast 2 to 5 minutes, stirring constantly until fragrant and lightly browned, removing from heat when seed starts to pop.How do you use mustard seeds in food?
But mustard seed works equally well to kick up the flavor of mild ingredients such as potatoes, legumes, chicken and seafood. Add it to the dressing for potato, cucumber or chicken salad. Use it in rubs, marinades and sauces, and include it in curries and bean dishes.Potatoes with black mustard seeds (rye)
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Answer 2
For a curry I would usually fry in oil as per @moscafj's answer. Another option is to toast them dry on a pan, then cool them and either crack them in a mortar and pestle or grind them into powder. I would do this when if I wanted the mustard as a finishing spice at the end of cooking as adding the whole seed at the end wouldn't give them time to cook.
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